Herbs: Organic
ATTRA
A Publication of ATTRA - National Sustainable Agriculture Information Service • 1-800-346-9140 • www.attra.ncat.org
By Katherine L. Adam
NCAT Agriculture
Specialist
© NCAT 2005
Contents
Propagation
Material .............................. 3
Marketing
and Economics ................ 5
Production ........................ 9
Integrated Pest
Management (IPM) ..... 11
References ...................... 13
Further Resources ........ 13
ATTRA - National Sustainable
Agriculture Information Service
is managed by the National
Center for Appropriate Tech-
nology (NCAT) and is funded
under a grant from the United
States Department of Agricul-
ture’s Rural Business-Coopera-
tive Service. Visit the NCAT Web
site (www.ncat.org/agri.
html) for more informa-
tion on our sustainable
agriculture projects. ����
Greenhouse Production
This publication looks at marketing channels for and assesses the economics of small-scale organic
production of fresh-cut herbs. Certified organic production differs from conventional methods chiefly
in fertility management and pest control. Propagation methods differ for annuals and perennials. For
information on producing potted herb plants, see the ATTRA publications Sustainable Small-scale Nurs-
ery Production and Plug and Transplant Production for Organic Systems.
S
trict ly speak ing,
there is no longer
a greenhouse herb
industry in the U.S.(1)
Commercial-scale green-
house production is sim-
ply not economically fea-
sible for fresh-cut herbs,
when the entire U.S.
market can be supplied
from outdoor operations
in favorable climates and
from foreign greenhouse
producers. Two large
organic herb farms now
supply the Seattle pro-
duce terminal serving the
Pacific Northwest. Neither Lavender. Photo courtesy www.sxc.hu.
USDA’s Agricultural Mar-
keting Service nor USDA’s National Agricul- potting plants, vegetable starts, and orna-
tural Statistics Service collects greenhouse mentals—some for direct market sales
herb information as a separate category. and some for home use.(2) Direct-market-
AMS collects information on fresh-cut herbs ed herbs are more likely to be sold as pot-
sold at 16 national terminal markets, and ted plants than as fresh-cuts. In parts of
NASS collects information on organic veg- the U.S. east of California, fresh-cut herb
etable production. Potted plants are lump- sales make up only a minor portion of di-
ed together with other nursery production rect market sales. The potential for local
(mostly in greenhouses). The hope raised sales of fresh-cut herbs to upscale restau-
10 or 15 years ago that local growers would rants has been largely overstated. Chefs can
be supplying large amounts of fresh-cut now have whatever organic herb they want
herbs to the restaurant trade has been un- within 24 hours, at prices lower than those
dercut by developments in transportation of 10 years ago, although some do frequent
and global marketing systems, making even their local farmers’ markets.
USDA-certified organic herbs readily and
A 45-acre Tilth-certified herb farm, Herbco,
cheaply available from elsewhere.
accounts for most of the organic herbs com-
Small farmers who have greenhouses grow ing through the Seattle produce terminal.
herbs along with winter salad greens, (Organic herb sales at selected terminals
VISIT…
 are now reported by NewFarm.com.) The
supply is supplemented by Jacobs Farm—
growing on 300 certified organic acres at
Pescadero, California. Working with a net-
work of certified organic growers in Baja
Sur (Mexico), Jacobs Farm advertises on its
Related ATTRA Web site that it can supply any quantity of
Publications any temperate or tropical herb to any-
Enterprise Planning where in the U.S. or the world. Oper-
Sustainable Small-scale ations are certified by Washington Tilth.
Nursery Production Jacobs Farm, as well as CCOF-certified
Agricultural Business California growers, supplies organic herbs
Planning Templates to Melissa’s, a wholesale produce vendor to
and Resources whole foods chains and co-ops around the
Keys to Success in country.
Value-added
Marketing Technology and industry practices have
Marketing/Research
also leaped forward. Heated wood-and-glass
greenhouses are things of the past. Using
Herb Production for
Organic Systems the newer plastic products, walk-in hoop-
Direct Marketing
houses have become the industry standard
for U.S. greenhouse crops. See ATTRA’s
NCAT’s Organic Crops
Workbook
very detailed publication about hoophouse
production entitled Season Extension Tech-
Organic Marketing
Resources niques for Market Gardeners. Hoophouses
Organic Certifica-
generally do not require heat, but supple-
tion and the National mental heat can be provided. Acres of state-
Organic Program of-the-art, climate-controlled, glass-and-
Transitioning to steel greenhouses in Mexico are providing
Organic Production most organic herbs sold in the U.S., accord-
(SAN publication) ing to Tilth and USDA/NASS. Occasional
Hoophouses sales at farmers’ markets and through CSA
Season Extension baskets account for the rest.
Techniques for Market
Gardeners (extensive In the past farmers have been advised
information on walk-in to “research any niche market carefully”
hoophouses) before investing. Finding reliable produc-
Supplies tion statistics and economic information is
Seed Production and admittedly difficult, however, for a limited-
Variety Selection for resource land owner, especially one with-
Organic Systems out Internet access. To assess the potential
Suppliers of Organic market, do a risk-benefit analysis, and find
and Untreated Seed a viable niche requires evaluation of statis-
(Web-only database)
tics buried in government reports and pro-
Sources of duce industry sites, picking through Web
Organic Fertilizers
pages, and finding privately held informa-
and Amendments
tion. Recent attempts by the states of New
(Web-only database)
Jersey and Montana to secure a place for
their farmers in supplying herbs on a large
scale (specifically greenhouse production in
New Jersey) have not been successful. While
New Jersey herbs showed up for a while
in the late 1990s in East Coast terminal
Page 2 ATTRA
market reports, they have been replaced by
low-cost imports. The primary obstacle to
greenhouse herb production in the U.S. is
low-cost competition. At present, the only
profitable greenhouse winter vegetable crop
in the U.S. is tomatoes.(1)
The ATTRA publication Sustainable Small-
Scale Nursery Production provides an in-
depth overview of production and marketing
of potted perennials. Many of the finer culi-
nary herbs—especially the Mediterranean
group (sage, marjoram, Greek oregano, the
savories, thyme, rosemary, French tarra-
gon, and lavender)—are perennials raised
from cuttings. Purely ornamental varieties
of these herbs exist, as well. Potted peren-
nials raised from seed, rather than cuttings,
include common lovage, alliums (such as
garlic chives), fennel, and some of the Mex-
ican herbs. One or two wholesale nurseries
supply the entire U.S. nursery and garden
store industry. Organic potted herbs are a
seasonal item found at farmers’ markets
and a few specialized venues. The status of
organic production of ornamentals is still
under review.
Organic production of annual herbs such
as basil is similar to that for most vegeta-
bles. For more information, see the ATTRA
publication Organic Crops Production Work-
book or the research studies summarized in
the ATTRA publication Herb Production for
Organic Systems. Most annual herbs have
short enough growing seasons to be raised
in beds outdoors for local markets. Some
are started under cold frames, row covers,
or hoophouses.
The International Federation of Organic
Agricultural Movements (IFOAM) has ini-
tiated a Participatory Guarantee System in
the U.S. under the name “Certified Natu-
rally Grown.”(3) This will benefit small,
local growers. Locally Grown® is another
new certification that does not entail the
expense of organic certification.(4)
Fresh-cut organic herbs at farmers’ markets
generally sell for 4 to 10 times the price,
by weight, of bulk supermarket herbs, but
demand is limited. Vendors hesitate to bring
more than a few bunches, for fear they will
Herbs: Organic Greenhouse Production
not sell. The strategy of offering pre-ordering
to regular customers via e-mail shows prom-
ise and has been tried by a Georgia grower.
Anyone considering raising herbs and sea-
soners in a greenhouse should do a cost-ben-
efit analysis. Not everything can be raised
anywhere at a reasonable return for the
producer. The food and agriculture indus-
try is changing very rapidly. For more help
with enterprise planning, please request the
ATTRA publication Agricultural Business
Planning Templates and Resources.
Premium pricing can be critical to the viabil-
ity of organic greenhouse operations, because
production costs are often higher than those
for conventional greenhouses. Organic pest
control, particularly in labor costs, is generally
more expensive than conventional practices.
Yield and quality can vary widely, depending
on the growing season and management prac-
tices. To achieve a satisfactory return on invest-
ment, organic growers must be prepared to
develop innovative production and marketing
strategies.
There are tradeoffs in every marketing strategy.
A successful grower must develop markets in
which the price for organic produce adequately
compensates for all production costs. Addition-
ally, the marketing process must be compatible
with the grower’s personality and business skills.
The particular combination of components in
any grower’s marketing strategy will depend
on local marketing opportunities, as well as the
grower’s desire to be directly involved in mar-
keting, tolerance for stress, and ability to bal-
ance a variety of risk factors. For more informa-
tion, request the ATTRA publications Agricultural
Business Planning Templates and Resources, Keys
to Success in Value-Added Agriculture, and Direct
Marketing.
If you are considering building greenhouse facil-
ities for organic production, research the market
to assess the economic feasibility. Once you have
made the most realistic cost estimates possible,
you can develop a plan to adjust your produc-
tion system, revise your marketing plan, or walk
away while you still have your shirt.
ATTRA’s greenhouse publication series
(see list at right) provides in-depth discus-
sions of fertility, pest control, and other top-
ics from an organic standpoint. Additional
resources for greenhouse herb production
www.attra.ncat.org
are listed at the end of this publication.
The New Organic Grower, by Eliot Cole-
man, has a chapter on “winter gardening”
that provides information for USDA hardi-
ness Zones 3 to 6 on technologies helpful in
modifying a home-garden system for com-
mercial production.(5) ATTRA Greenhouse
Publications
Producing potted herb plants, plugs, and
Greenhouse and
starts is part of the nursery business. See
Hydroponic Vegetable
the ATTRA publications Plug and Trans- Production Resources
plant Production for Organic Systems and on the Internet
Sustainable Small-Scale Nursery Production. Greenhouse IPM:
Potted plants are typically perennials, often Sustainable Aphid
Mediterranean herbs intended for perma- Control
nent pot culture or for transplants that may Greenhouse IPM:
serve both practical and ornamental uses in Sustainable Thrips
the garden. Control
Greenhouse IPM:
Dried herbs found in grocery stores do not Sustainable Whitefly
come from greenhouse production, but are Control
field raised and sometimes wildcrafted out- Integrated Pest
side the U.S. It is not economical to use Management for
controlled atmosphere space to produce Greenhouse Crops
dried herbs. The transcript of a presenta- Solar Greenhouses
tion by Alan De Young, who represents the Resource List
largest industrial herb producer and pro- Organic Greenhouse
cessor in the U.S., at the Fifth (and final) Vegetable Production
Richters Commercial Herb Growing Con- Plug and Transplant
ference, Ontario, Canada, may be found in Production for Organic
Systems
the proceedings of that meeting. It is the
best account, by far, of contemporary Good Potting Mixes for
Agricultural Practices (GAP) and Good Certified Organic
Production
Manufacturing Practices (GMP)—including
certified organic—for herb products.(6) Root Zone Heating for
Greenhouse Crops
Propagation Material Compost-heated
Greenhouses
Herbs intended for fresh-cut sales are Foliar Fertilization
started either from seed or by a species-
appropriate vegetative method—often as
plugs—then grown out in bags of growing
medium or in a hydroponic system. For
information on the propagation method for
a specific herb, see Table 1. For more infor-
mation on organic plug production, see the
ATTRA publications Plug and Transplant
Production for Organic Systems and Potting
Mixes for Certified Organic Production.
Organically grown seed of all types is cur-
rently in short supply. To produce organic
seeds, an operation must be certified by a
USDA-accredited certifier (see current list
at www.ams.usda.gov/nop).
ATTRA Page 3
 Table 1. Popular Herbs

Page 4
Herb Type or cultivar Recommended Propagation Comments
Method
Sweet basil (A) Genovese, Italian Large Leaf, Seed The most popular herb. Be careful not to start too early. Remove
Thai, Mammoth flowers as they appear for greater leaf production.
Dwarf basil (A) Spicy Globe Seed See above.

ATTRA
Purple basil (A) Dark Opal, Purple Ruffles Seed See above.
Chives (P) Grolau Seed Be careful not to start too early. Rose-pink flowers borne in
spring/summer. Chefs prefer fine-leaved types, but thick-leaved
types hold up better in packages.
Cilantro (A) Santo, Jantar Seed Easier to harvest if planted in clusters.
Dill (A) Fernleaf Seed Ready for sale at 6–8 inches high. ‘Dukat’ is extra bushy.
Lavender (M)(P) Munstead, Grosso Cuttings Seed does not come true to type.
Sweet marjoram (M)(P) Cuttings Best to use cuttings of true Origanum majorana.
USDA has released hybrid Origanum x majoricum
hardy to Zone 6
Mint (P) Peppermint, spearmint, Cuttings May be erect or trailing. Many foliage variations. Can be invasive.
pineapple mint Variegated good as ornamentals.
Oregano (M)(P) Greek Cuttings Those with white flowers are preferred.
Parsley (A) Curly Seed Can be used in containers. Makes a good edging plant. Techni-
cally a biennial, it’s grown as an annual.
Parsley (A) Flat leaf, cv. Italian Dark Seed Best for culinary use. Because of its fine flavor, prices are usually
Green higher than for curly type.
Rosemary (M)(P) Cuttings of a good-flavored Erect and trailing forms available. Erect forms are best for culi-
variety nary use. ‘Arp,’ while winter-hardy, is not recommended for culi-
nary use.
Sage (M)(P) Dalmation is best for fresh- Seed or cuttings Common sage is usually grown from seed; those with colored
cut herbs. foliage are usually grown from cuttings. Erect and speading
forms. Suitable for containers. Try ‘Purpurescens,’ ‘Tri-color,’ or
‘Aurea’ for potted ornamentals.
Scented geraniums (A) Lemon, peppermint, rose Cuttings Flowers of scented geraniums are smaller and less showy than
those of bedding geraniums.
Tarragon (P) French Cuttings Requires dormancy. Unusual growth pattern. “Russian” tarragon
is of no commercial value.
Thyme (M)(P) Lemon, French, English, sil- Cuttings Cuttings ensure true-to-type. Best flowering is on older plants.
ver, creeping, winter. Slow to grow back after cutting.
M = Mediterranean herb; A = Annual; P = Perennial

Herbs: Organic Greenhouse Production

If organic seed is not available, convention-
ally produced non-GMO untreated seed
may be used for an organic annual herb
crop, according to §205.204(a)(1) of the
National Organic Program rules. Perenni-
als must be raised for at least a year under
organic management in order to be consid-
ered organic. See text of the Final Rule on
sources of propagation material for organic
production, below. For a list of companies
selling certified organic and untreated
seed, see the new ATTRA Web-only data-
base Suppliers of Seed for Certified Organic
Production. An Internet search on specific
herbs is also advisable.
NOP Rule §205.204 Seeds and planting
stock practice standard
(a) The producer must use organically grown
seeds, annual seedlings, and planting stock:
Except, That,
(1) Nonorganically produced, untreated seeds
and planting stock may be used to produce an
organic crop when an equivalent organically
produced variety is not commercially available,
Except, That, organically produced seed must be
used for the production of edible sprouts;
(2) Nonorganically produced seeds and planting
stock that have been treated with a substance
included on the National List of synthetic sub-
stances allowed for use in organic crop produc-
tion may be used to produce an organic crop
when an equivalent organically produced or
untreated variety is not commercially avail-
able;
(3) Nonorganically produced annual seedlings
may be used to produce an organic crop when
a temporary variance has been granted in accor-
dance with §205.290(a)(2);
(4) Nonorganically produced planting stock to be
used to produce a perennial crop may be sold,
labeled, or represented as organically produced
only after the planting stock has been main-
tained under a system of organic management
for a period of no less than 1 year; and
(5) Seeds, annual seedlings, and planting stock
treated with prohibited substances may be used
to produce an organic crop when the applica-
tion of the materials is a requirement of Federal
or State phytosanitary regulations.
National Organic Program Final Rule,
www.ams.usda.gov/nop
www.attra.ncat.org
For vegetatively propagated perennial herbs,
greenhouse herb producers often take cut-
tings from their own “mother plants.” This
practice gives producers already certified a
decided advantage over start-up businesses,
since they can procure organic starts at any
time without any waiting period. Economies
of scale have caused rapid consolidation in
organic herb production. Growers seeking
first-time organic certification or switch-
ing to a new certifier, as well as individu-
als planning to construct greenhouses for
organic production, do well to secure their
perennial herbs early in the mandatory
three-year transitional period. After certi-
fication of a greenhouse operation, any new
perennial plant stock must come from a cer-
tified organic source or be raised for at least
one year under an approved organic man-
agement system before products derived
from those plants can legally be sold as
organic. This applies to foundation stock for
potted plant production, as well as peren-
nials for fresh-cut herb production. Section
205.204 is subject to interpretation by the
accredited certifier for a given operation.
Marketing
and Economics
Industry overview
New producers interested in the organic
greenhouse herb business should take the
following into consideration.
The organic premium in wholesale markets
seems to be running about 33%. However,
the market is segmented to such a degree
that direct-marketed fresh-cuts can bring an
organic premium of 400% or more.
USDA Agricultural Marketing Service
(USDA/AMS) reports weekly wholesale
prices for conventionally grown culinary
herbs at 18 U.S. terminal produce mar-
kets. (See www.ams.usda.gov. The Web
site has in spring 2005 become more user
friendly.) The Web-based e-zine New Farm
now reports weekly prices for organic herbs
and, through its network of volunteer report-
ers, plans to report information on farmers’
market prices for organic herbs. On March
ATTRA Page 5
 1, 2005, the only organic product reported
through wholesale terminal market reports
was basil, with conventionally grown basil
selling for $9.60 (per dozen bunches), com-
pared to $13.25 for organic basil (per dozen
bunches) at the Seattle, Washington, termi-
nal. (The New Farm site does not archive
organic prices for comparison.)
The National Agricultural Statistics Service
reported that, as of 2002, certified organic
accounted for 30% of all U.S.-grown fresh
culinary herbs in regular commercial chan-
nels. The Organic Price Index published
on-line by New Farm (www.newfarm.com),
compares organic and conventional fresh
culinary herb prices, using USDA organic
Potted herbs for sale at
the USDA Farmers’ Mar-
ket in Washington, D.C.
Photo by Bill Tarpenning,
USDA.
data “gathered by AMS [USDA/Agricultural
Marketing Service] employees” but reported
separately from the National Wholesale
Herb Report. Price comparisons over time
(for conventional basil only) reveal that in
November 1999, at the Philadelphia ter-
minal, 15 bunches wholesaled for $13.00,
and at the same terminal on June 3, 2002,
for $10.00, or 11.00 to $13.00 airfreighted
from Israel. On March 1, 2005, at the Phil-
adelphia terminal, comparable amounts
were $12.00 airfreighted from Israel and
$12.00 from Florida. This demonstrates
level or decreasing wholesale prices for
Page 6 ATTRA
fresh-cut herbs since 1999, despite slow
increases for most food prices, due to infla-
tion.
According to a West Coast organic wholesale
produce vendor, the organic herbs coming
through the Seattle Produce Terminal are
from two sources: Herbco, a 45-acre certi-
fied organic farm in Washington state, and
Jacobs Farm, a 300-acre certified organic
farm in Pescadero, California. Jacobs Farm
also sells for the 250-member Del Cabo
Cooperative growing certified organic basil
year-round in Mexico (Baja Sur).
Prices for the same herb the same week can
vary among terminal markets. An unex-
plained anomaly is that an herb from Israel
can sell for more than twice as much at an
East Coast terminal than at a California ter-
minal. West Coast terminal prices, under
pressure from Mexican and Central Ameri-
can supplies, have decreased dramatically
since 1999.
On March 1, 2005, at Boston and Phila-
delphia, the only organic herbs available
were cilantro and parsley. At the San Fran-
cisco terminal, organic herbs available did
not include basil but did include marjoram,
oregano, tarragon, and chives. In Seattle,
besides basil, herbs included lemon thyme,
marjoram, oregano, peppermint, rosemary,
sage, tarragon, chives, sorrel, spearmint,
and thyme. USDA/ERS has just begun
publishing organic prices (and correspond-
ing conventional prices) for some produce
from the Boston and San Francisco whole-
sale markets. Herbs could be added in the
future. (See www.ers.usda.gov/data/organ-
icprices.)
Grocery distributors depend heavily on
wholesale sources for herbs. Food manufac-
turers rely on intermediate products such
as essential oils, herb pastes and essences,
and herb blends to season consumer prod-
ucts. Upscale urban restaurants meet their
needs for the Mediterranean herbs (thyme,
marjoram, summer savory, French tarra-
gon, Greek oregano) from terminal markets,
though they sometimes find the quality of
local organic herbs very attractive. The
Herbs: Organic Greenhouse Production
prepping of herbs used as a food ingredient
in meals served by restaurant chains and
large institutions typically occurs far from
the premises. Most public schools do not do
food prep and cooking on site anymore. Due
to concerted efforts by farmer groups in
some states, some school systems have been
re-educated about the advantages of buying
produce from local sources. Farmer groups
then must set up food preparation centers
and deliver produce according to specifica-
tion (washed, pre-cut, bagged, etc.).
The two top U.S. fresh-cut herbs year-
round—parsley and cilantro—come from
large, high-tech greenhouses in California,
Mexico, and the Caribbean. Countries air-
freighting fresh herbs and related specialty
crops to the U.S. now include Mexico (lately
Baja Sur), Peru, Costa Rica, Colombia, The
Philippines, Canada, and France, as well
as Israel, where dry desert air and mineral-
laden water provide a competitive advan-
tage for Mediterranean herbs. Peru has
the advantage of a complementary season.
California, Florida, and Hawaii lead among
U.S.-based suppliers—although an undeter-
mined share of California production may
be repackaged herbs from Mexico and Cen-
tral America.
The New Jersey Department of Agriculture,
in cooperation with Rutgers University,
devoted significant time and money in the
mid-1990s to development of a greenhouse
herb industry, and for a time New Jersey
greenhouse growers wholesaled horserad-
ish, mint, cilantro, and basil to East Coast
terminal markets. Now year-round herb
farms have turned to direct marketing (see
www.plochfarms.com), and Rutgers (the
state university of New Jersey) has turned
its attention to the economics and produc-
tion of greenhouse flowers. See http://aesop.
rutgers.edu/~farmmgmt/green-house/green-
house-index.html. The New Jersey Fresh
program lists (by county) twenty farms with
greenhouses offering herbs through road-
side markets and one pick-your-own herb
farm with a greenhouse. None are certi-
fied organic. See www.state.nj.us/jerseyfresh/
index.html.
www.attra.ncat.org
It is estimated that a city the size of Kan-
sas City, Missouri, would need only one
three-greenhouse operation to supply all of
its culinary herb needs year-round—if the
metropolitan area depended totally on local
production. As in other aspects of herb rais-
ing, when the wholesale market expands,
existing growers get bigger; improvements
in transportation have facilitated imports of
fragile crops from distant locations. How-
ever, volatility in oil prices is an unknown
factor in projecting future markets for
locally produced greenhouse herb crops.
New Farm is building a network that can
report direct-marketed weekly organic
produce sales (including fresh herbs). For
updates, go to www.newfarm.com and follow
the dashboard links. New Farm estimates
that alternative marketing methods account
for at least 50% of sales of organic fresh
herbs. For an overview of direct marketing
methods, see the ATTRA publication Direct
Marketing.
Key success factors
• Industry research (as reported in the media, including cook-
books that influence consumer awareness) will continue to
dictate the market environment and determine the popularity
and sales volume of individual herbs.
• Grower development of marketing and research must be pur-
sued diligently in order to identify changing environments
and emerging opportunities.
• Growers must be able to produce and handle multiple prod-
ucts, preferably from a variety of crops, in order to reduce
dependence on market fluctuations for any single crop.
• Developing a sales network of multiple buyers will reduce
dependence on any single purchaser and increase the pro-
ducer’s relative bargaining power.
• Due to labor-intensive practices of small operators—who can-
not afford the high-tech, computerized greenhouses charac-
teristic of foreign competitors in greenhouse production—
growers must be able to secure a consistent labor supply at
relatively low cost.
Adapted from Watts and Associates. 2002. Market Opportunities and Stra-
tegic Directions for Specialty Herbs and Essential Oil Crops in Montana.
Prepared for: Montana Department of Agriculture, Billings, MT; USDA Fed-
eral-State Marketing Improvement Program, Washington, D.C. p. 42.
www.ams.usda.gov/TMD/FSMIP/FY2000/MT0294.pdf
ATTRA Page 7
 Local producers
Wholesaling organic
fresh-cut herbs
It is now customary for supermarkets to
charge produce vendors “slotting fees” for
shelf space. In addition, vendors may be
asked for advertising and promotion allow-
ances that can add up to thousands of dol-
lars. There has been tremendous consolida-
tion in the retail food sector in recent years,
emphasizing economies of scale. Few inde-
pendent grocers exist who can make their
own decisions on stocking local produce;
chains stock their retail stores from regional
warehouses, where volume and price rule
the terms for vendors.
At a USDA confer-
ence in Little Rock,
Arkansas, in 2001, the
produce buyer for a
major national chain—
which advertises its
“buy local” program—
acknowledged that his
stores buy local pro-
duce only when a sud-
den, temporary short-
Herbs for sale at the age of the item occurs. Natural and health
Crescent City Farmers’ food stores, which buy more organic pro-
Market in New Orleans,
Louisiana. Photo by Bill
duce, are under essentially the same con-
Tarpenning, USDA. straints, since they must commit to a whole-
sale supplier to ensure year-round supplies.
Moreover, even when a local store commits,
as matter of policy, to reserve slots for local
organic herbs, no one can guarantee sales
volume in advance of planting. The risk
inevitably is borne by the grower.
Desmond Jolly, who directs the University
of California-Davis Small Farm Program,
urges small growers to investigate alterna-
tive business models in keeping with the
rapidly changing U.S. economy. Forming
a marketing cooperative (7) is one way for
small growers to generate the economies of
scale necessary to bargain with supermar-
ket chains or institutional buyers.(8) USDA’s
Rural Business–Cooperative Service can
provide publications and guidance on form-
ing a producers’ cooperative. Request these
RBS publications from ATTRA.
Page 8 ATTRA
Some enterprising growers integrate green-
house production with retail sales, services,
entertainment, and community participa-
tion. For more information on rural tourism
and farm profiles, see the ATTRA publica-
tions Entertainment Farming and Agri-tour-
ism and Lavender Production, Products,
Markets, and Entertainment Farming. Also
see herb farms participating in the Jersey
Fresh Program at www.state.nj.us/jerseyfresh/
index.html.
New product directions
Ethnic cuisines, with their own particular
herb preferences, are becoming extremely
popular. With an increasing Hispanic pop-
ulation, U.S. vendors now supply culinary
herbs that only a few years ago were con-
sidered exotic. Sales figures for epazote
recently appeared for the first time on
the National Wholesale Herb Report. As
demand for Thai herbs and seasoners levels
off, demand for Vietnamese herbs picks up.
Less common herbs include chervil, curry
leaf, salad burnet, sorrel, ajmud, West
Indian culantro, Mexican mint marigold,
hojo santo, garlic chives, lemon balm, shun-
giku (garland chrysanthemum), Mexican
oregano (Lippia graveolins), bergamot, rue,
and summer savory. When possible, ethnic
communities in the U.S. import their tradi-
tional herbs, but potential exists for supply-
ing such herbs to local ethnic markets, or
to wider markets if a trend develops. Urban
areas across the U.S. with any significant
Since 2004 (until summer 2005) USDA has been
rigorously enforcing a 1968 ban on import of
“Szechwan peppercorn” (Zanthoxylum rhetsa)
and fresh lime leaves (Citrus x aurantifolia ‘Kef-
fir’) used in Thai cooking. These Rutaceae spe-
cies are suspects in spreading citrus canker. Local
production within the U.S. is still allowed, and
imports are now allowed on a limited basis—
if the spice has been heat-treated. ‘Keffir’ lime
leaves were identified by Lynette Morgan in 2000
(see Resources) as a promising greenhouse crop
for Australia and New Zealand. Lime trees are
easily grown in a greenhouse, and propagation
material for ‘Keffir’ is available through classified
ads placed by Florida growers in the Florida Mar-
ket Bulletin (published by Florida Department of
Agriculture on-line). See www.fl-ag.com/fmb.
Herbs: Organic Greenhouse Production
Hispanic population soon have their own
bodegas selling traditional herbs and sea-
soners. Herbs raised for an ethnic market
must be propagated from the exact cultivar
used in the ethnic cuisine.
ATTRA occasionally has requests for infor-
mation on growing very specialized herb/
seasoner crops—such as ajwain, annatto,
black pepper, royal cumin, galangal, saf-
fron, ginger, black tea, coffee, chocolate,
and capers. They have all been tried long
ago in either greenhouse or outdoor produc-
tion in the U.S., but significant constraints
emerged in trials. None proved economi-
cally viable. See Resources/uncommon
herbs for further information.
Production
A basic text for beginning
greenhouse growers
Sandie Shores’ Growing and Selling Fresh-
Cut Herbs (8), based on the fresh-cut herb
business she began and operated for 20
years in southern Minnesota, can serve as a
manual for inexperienced greenhouse herb
growers. The first part of her book deals
with the business side of growing herbs and
includes information on things like business
laws, financing, insurance, finding markets
(wholesale, restaurant, supermarket, farm-
ers’ market, etc.), managing employees,
and pricing. Part Two discusses greenhouse
planning and operation—including infor-
mation on the various types, how to choose
one, how to erect one, and what equipment
will be necessary (heating, cooling, light-
ing, fans, benches, irrigation, etc.).
Parts Three and Four provide general infor-
mation on production methods and then spe-
cific crop-by-crop information. The author
also provides tips on “great growing” and
postharvest and packaging information.
See Further Resources for ordering this
book.
Starts
The Mediterranean herbs favored in French
cuisine are best started from cuttings (see
Table 2). Greenhouse production preserves
www.attra.ncat.org
culinary quality through controlled grow-
ing conditions. Ornamentals sold as potted
plants can be started from seed or from cut-
tings. Certified organic production will dif-
fer from conventional chiefly in the areas of
fertility and allowable methods of pest con-
trol. Organic greenhouse production prac-
tices are discussed in a series of ATTRA
publications. Organic Greenhouse Vegetable
Production addresses organic fertility pro-
grams, soil and soilless culture systems
(growing in bags, vertical towers, straw
bales, and shallow beds), and economics.
Plug and Transplant Production for Organic
Sage growing in a
Systems addresses container options, seed- greenhouse. Photo
ing and germination, nutrition, temperature, © 2005, clipart.com
irrigation, and growth regu-
lation. For organic methods
of hydroponic production,
see Greenhouse and Hydro-
ponic Vegetable Resources on
the Internet.
Practices specific to
herb production
Greenhouse production meth-
ods for herbs are similar to
those for greenhouse-grown
vegetables. There are some
practices, however, that are
specific to herb production.
Fertility and irrigation, for
example, must be managed
somewhat differently. Too
much water or fertilizer may
result in poor establishment
of slow-growing seedlings or
semi-woody cuttings, excessive growth of
species with rapid growth rates, or lower
essential oil content, resulting in dimin-
ished aroma or culinary value.(10)
Greenhouse temperatures for herb pro-
duction are about the same as for bedding
plants: day temperatures of 70° to 75°F
and night temperatures around 60°F. Fast-
growing herbs such as basil, chives, and dill
become overgrown if started too early.(4)
Growth control techniques such as brushing
and manipulation of day-night temperatures
may be useful. Plugs can be held for a time
until sales can begin.
ATTRA Page 9
 Low light intensity and overcrowding will
cause plants to “stretch.” In herbs, this
problem may be compounded: low light can
also reduce the essential oil content. It is
important in greenhouse herb production to
provide maximum light in late winter and
early spring. Eliot Coleman suggests rais-
ing winter thyme (mother-of-thyme, Thymus
praecox ssp. arcticus), winter savory (Sat-
ureja montana), sage, parsley, sorrel, and
dandelion for greenhouse production in
USDA zones 3 to 6.(4)
Growing media
Although it can be done, few herbs are
raised in soil inside greenhouses. More
often, they are raised in a soilless medium.
(Some farmers’ markets now require this.)
Certified organic greenhouse-grown herbs
must be raised in a certified organic pot-
ting mix. Commercial potting mixes typi-
cally contain wetting agents and synthetic
fertilizers and are not allowable, requiring
organic growers either to mix their own or to
purchase a certified organic mix. (See the
ATTRA publication Potting Mixes for Certi-
fied Organic Production.) Most organic pot-
ting mixes are based on good-quality com-
post amended with peat moss and perlite or
vermiculite and supplemented with organic
Rosemary is raised as fertilizers like bone meal, feather meal, and
potted specimen shrubs, kelp. Such a mix would be suitable for herb
and managed quantita- production, with one variation. Since most
tively over the years by herbs are native to regions having neutral
reducing plants to the
required number.
or slightly alkaline soils, the optimum pH
Photo by Alex Fiore, for herbs is 6.0–7.0.(8) Most soilless mixes
www.sxc.hu have a pH somewhere between 5.0 and 6.0,
Page 10 ATTRA
so they will have to be amended with lime
before use. For more information on soilless
media, amendments, and suggested mixes,
see the ATTRA publications Organic Pot-
ting Mixes for Certified Production, Plug and
Transplant Production for Organic Systems,
and Organic Greenhouse Vegetable Produc-
tion.
Production scheduling
An important factor to keep in mind when
scheduling plant production is not only
how long it will take the plants to grow but
also how long it will take them to be sold
and moved out of your sales or production
area. Other important questions include
what plant species to grow, how much space
is needed, and whether the plants will be
grown from seeds or cuttings. If cuttings
are to be used, space will be needed for the
mother plants, and a mist chamber may be
necessary.
Most herbs will need 6 to10 weeks to reach
saleable size. Researchers at Cornell rec-
ommend starting the following in March
for May sales: parsley, rosemary, sage,
thyme.(4) Anise, basil, borage, chives, cori-
ander, dill, and fennel should be sown in
April for May sales. Table 2 provides more
specifics about production scheduling for
fresh-cut herbs.
For greenhouse-grown fresh-cut herbs, each
type has somewhat different requirements.
For example, mint is best grown in a raised
bed and cut uniformly, section by section,
as market requirements dictate. Rosemary,
on the other hand, is raised as potted speci-
men shrubs, and managed quantitatively
over the years by reducing plants to the
required number. Sprigs of rosemary are
harvested individually.
For more details of production and harvest
of specific herbs, study Growing and Selling
Fresh-Cut Herbs, by Sandie Shores.(8)
Hydroponics
Hydroponics is the production of plants in
a soilless medium in which all of the plant
nutrients supplied to the crop are dissolved
in water. Hydroponic systems—referred to
Herbs: Organic Greenhouse Production
Table 2. Production Scheduling for Fresh-Cut Herbs
In Growing and Selling Fresh-cut Herbs, Sandie Shores provides production schedules for many commonly grown
herbs. Four examples are provided here.
Days from Germination Days to Transplant- Days from Sowing to Days from Regrowth to
Herb
to Potting up Ready First Harvest Second Harvest
Basil 18 to 21 21 84 to 90 7 to 14
Chives * 25 to 30 105 to 120 14 to 21
Cilantro Direct sown Direct sown 49 to 56 10 to 14
Sage 14 to 18 14 to 21 85 to 98** 7 to 14**
* Usually transplanted directly from flat to growing bed
** Small yields in first year

by such terms as water culture, nutriculture,
solution culture, gravel culture, sand cul-
ture, aeroponics, mist culture, bioponics,
aquaponics, and the nutrient film technique
(NFT)—are commonly used in the commer-
cial production of greenhouse herbs.
Most conventional hydroponic units are
highly specialized, controlled-environment
production systems. The technology asso-
ciated with hydroponic production is well
documented. Many good books and Coop-
erative Extension Service publications are
available on this subject. Some recent lit-
erature is available on the highly developed
European technology, including state-of-the-
art facilities in the Caribbean serving resort
hotels. The primary difference between
organic and chemical hydroponics is the
source of fertility and presence of microor-
ganisms. Microbes are essential to organic
systems because they help regulate pH and
the availability of nutrients. Hydro-organ-
ics is based on hydroponic solutions derived
from organic fertilizers that will go into solu-
tion—such as fish meal, spray-dried blood,
and guano.
There are several advantages to producing
herbs hydroponically (11):
• Hydroponics provides growers with
control over nutrient and pH levels.
• Greater potential income is realized.
• Most recirculating systems are
closed, meaning nutrients and water
are recirculated, and none is lost
into the ground.
• Most hydroponic systems are auto-
mated, saving labor costs and keep-
ing materials costs to a minimum.
Integrated Pest
Management (IPM)
Insects and diseases are a major challenge
to greenhouse production. IPM is an impor-
tant tool in the management of these pests.
The primary goal of IPM is to optimize pest
control in an economically and ecologically
sound way. IPM involves the integration of
cultural, physical, biological, and chemical
practices to grow crops with minimal use
of pesticides. Monitoring, sampling, and
record keeping are used to determine when
controls are needed to keep pests below
an economically damaging threshold. Pest
management, not eradication, is the goal of
IPM. For more information, see the ATTRA
publication Integrated Pest Management for
Greenhouse Crops and individual publica-
tions on white fly, aphid, and thrips con-
trol. Using less permanent structures—such
as hoophouses—can avoid build-up of pest
infestations.
Diseases
The most common diseases in greenhouse
herb production are fungal diseases, includ-
ing botrytis, damping-off, and root rots.
Vascular wilts are also common in herbs.
These diseases can cause tremendous plant
loss in just a few days if conditions are
favorable and no control is in place.

www.attra.ncat.org ATTRA Page 11

 Again, using temporary structures—such as
hoophouses—can prevent disease build-up
from year to year. Greenhouse conditions
that contribute to air stagnation and poor
air circulation, such as dense plant cano-
pies and plant crowding, will increase the
incidence of disease. There are several gen-
eral practices that are important in disease
prevention (12):
• Use irrigation techniques that mini-
mize leaf wetness. Avoid late after-
noon and nighttime irrigation.
• Maintain good air circulation in the
greenhouse.
• Remove diseased plants and plant
parts immediately.
• For herbs grown in ground beds,
rotate plant families.
• Use only clean stock for propagation.
• Thoroughly clean containers with a
bleach and water solution.
• Pasteurize or sterilize growing media.
• Control insects that vector disease.
These and other aspects of greenhouse
disease control are discussed at length in
ATTRA’s Integrated Pest Management for
Greenhouse Crops.
Creeping thyme.
Photo by Shonna Clark,
www.sxc.hu
Page 12 ATTRA
Insects
Whitef lies, aphids, fungus gnats, spi-
der mites, and thrips are the major insect
pests affecting herbs.(8) ATTRA’s series of
greenhouse IPM publications includes gen-
eral and specific information on managing
these pests.
Very few herb crops have either natural
or synthetic pesticides labeled for their
use, mostly because herbs are considered
a minor or specialty crop. Biorational pes-
ticides registered for use on herbs include
neem, insecticidal soap, horticultural oil,
pyrethrins, Streptomyces griseoviridis (a nat-
urally occurring, soilborne bacterium), and
the fungus Beauveria bassiana. It is impor-
tant for herb growers to remember that
many of these pesticides taste really bad,
so all herbs cut from sprayed plants should
be thoroughly washed.
It is always best to ask your certifier whether
specific brands of products are permissible.
Guidance is also available from the Organic
Materials Research Institute (OMRI), which
maintains a list of permitted and prohibited
products.
For more information on natural pest con-
trol in certified organic production, please
see the ATTRA Greenhouse IPM series.
Herbs: Organic Greenhouse Production
References
1) Calvin, Linda, and Roberta Cook. 2005. Green-
house tomatoes change the dynamics of the
North American fresh tomato industry. Amber-
Waves. April. Vol. 3, No. 2.
www.ers.usda.gov/amberwaves/april05/
features/greenhousetomatoes.htm
2) Moore, Steve. 2005. The hoophouse in summer.
Growing for Market. May. p. 18.
3) Henderson, Elizabeth. 2005. International group
recognizes non-certified organic growers.
Growing for Market. April. p. 13–15. See also,
U.S. alternatives to certification gather steam.
p. 14.
4) Locally Grown®
www.locallygrown.com
Originally a marketing tool for the conventional
produce industry, the label can be adapted for
low-input and sustainable produce marketing.
5) Nation, Allan. 2004. Buying co-ops vs. marketing
co-ops. Stockman GrassFarmer. August.
p. 9–10.
6) De Young, Alan. 2001. Herb field production and
processing with GAPs and GMPs. p. 49–67.
In: Helen Snell and Conrad Richter (ed.).
Richters Fifth Commercial Herb Growing
Conference, November 4, 2000, Goodwood,
Ontario, Canada.
7) Jolly, Desmond. 2002. Director’s message. Small
Farm News. June. p. 2.
8) Shores, Sandie. 2003. Growing and Selling Fresh-
Cut Herbs. 2nd ed. Ball Publishing, Batavia,
IL. 483 p.
9) Coleman, Eliot. 1999. Four Season Harvest. Chel-
sea Green, White River Junction, VT. 453 p.
10) Cox, Douglas, and Lyle Craker. 1994. Herbs:
Grow them and they will sell. Greenhouse
Grower. September. p. 74, 76–77.
11) Creaser, Gordon. 1994. Fresh herb market.
Greenhouse Manager. September. p. 53–57.
12) Barnes, L.W. 1993. Disease identification and
control in greenhouse herb production. Herbs
Texas Style. Vol. 3, No. 1. p. 10–13.
www.attra.ncat.org
Further Resources
Sustainable Agriculture Research and Educa-
tion (USDA)Project Reports
www.sare.org
To search the project database, click on Projects
in the dashboard, then use the search engine per
instructions.
FNE03-486. Final Report. 2004. Effects of Vermi-
compost Applied in a High Tunnel.
LS03-147. Final Report. 2004. Bioactive Natural
Products: A feasible method of organic disease man-
agement in float bed production systems.
FNE03-468. Final Report. 2004. Organic Plug Pro-
duction: Evaluating Growing Media, Fertilizer and
Economic Feasibility.
LNE02-164. Annual Report. 2004. Biological Control
Practices for High-Tunnel Crop Production.
ONE05-037. 2005. Awarded. Developing Beneficial
Insect Habitat for Greenhouses.
FS00-118. Annual Report. 2000. Developing Market-
ing Strategies for Culinary and Medicinal Herbs.
LS94-013. Final Report. 1994. Plant Shelters to
Extend the Growing Season for Herbs.
FNE03-464. Overwintering and season extension
of organic culinary herbs in unheated high tunnels
Michael Glos, Kingbird Farm, Berkshire, NY
Historically, growers in New England can offer only
four or five months of annual and perennial herbs,
and farmers there are interested in developing tech-
niques both to extend the season and to improve the
overwintering of tender herbs like rosemary by using
unheated high tunnels. Some plants will be mulched
or grown under hooped row covers, and the harvest
results and tender-plant survival will be recorded.
The results will be a presented at a field day, in an
Extension newsletter, and through conferences and
media outreach.
Books/Directories
Brester, Gary, Kole Swanser, and Tim Watts. 2002.
Market Opportunities and Strategic Directions for Spe-
cialty Herbs and Essential Oil Crops in Montana. Pre-
pared for the Montana Department of Agriculture and
USDA Federal-State Marketing Improvement Program.
Watts & Associates, Billings, MT. 64 p.
www.ams.usda.gov/TMD/FSMIP/FY2000/MT0294.pdf
ATTRA Page 13
Coleman, Eliot. 1999. Four Season Harvest. Chelsea
Green, White River Junction, VT. 234 p.
Inspired by Scott and Helen Nearing’s garden in the
late 1960s and based on the author’s success with
harvesting fresh vegetables year-round in New Eng-
land, this book contains details on design, construc-
tion, and management of the outdoor garden, cold
frames, tunnels, and root cellars. It includes growing
tips for 50 vegetable crops, a planting schedule for
extended harvests for all locations in the U.S., and
sources of tools and supplies. Available for $24.95
from:
Chelsea Green Publishing
P.O. Box 428
White River Junction, VT 05001
800-639-4099
Edey, Anna. 1998. Solviva: How to Grow $500,000
on One Acre and Peace on Earth. Trailblazer Press,
Martha’s Vineyard, MA. 230 p.
This publication features organic vegetable produc-
tion in a solar greenhouse. Solviva refers to Edey’s
award-winning solar-powered and animal-heated
greenhouse on Martha’s Vineyard [unfortunately no
longer in operation]. The book discusses greenhouse
design, function, construction, and management.
Ms. Edey includes many energy-efficient designs
such as water walls and growtubes. She also tells
how much everything costs, which is invaluable for
market gardeners. Although her main crop was let-
tuce, her techniques could be applied in any green-
house. Solviva is available for $35 (plus shipping/
handling). Order by mail or on-line from:
GFM Books
P.O. Box 3747
Lawrence, KS 66046
800-307-8949
www.growingformarket.com
Facciola, Stephen. 1998. Cornucopia II: A Source
Book of Edible Plants. Kampong Publications, Vista,
CA. 713 p.
Indispensable reference work for food plants world-
wide. Includes cultivar lists. Widely available
through commercial publishers and on the Internet.
Morgan, Lynette. 2002. Fresh Culinary Herb Produc-
tion: A technical guide to the hydroponic and organic
production of commercial fresh gourmet herb crops.
Suntec, New Zealand. 132 p.
In the U.S. order Dr. Morgan’s book on-line from
www.growingedge.com/store, or call toll-free 800-
888-6785 or 541-757-8477. Descriptions of organic
Page 14 ATTRA
production do not necessarily conform to the Final
Rule of the U.S. National Organic Program.
Nelson, Paul V. 2003. Greenhouse Operation and
Management. 6th edition. Prentice Hall, Upper Saddle
River, NJ. 692 p.
Standard reference text for growers and greenhouse
managers. Covers essential principles, skills, and
relationships required to manage most modern green-
houses. Includes engineering, heating, cooling, and
fertilization calculations.
Shores, Sandie. 2003. Growing and Selling Fresh-Cut
Herbs. 2nd ed. Ball Publishing, Batavia, IL. 483 p.
Excellent book on herb production, both in the green-
house and in the field. Designed for the beginner.
The chapters on specific herb crop production meth-
ods include information on greenhouse production.
Widely available for $27.95. It is also available
through the author’s Web site, www.freshcutherbs.
com, where she also answers questions from growers.
Staff. 2004. Thomas Food & Beverage Market Place.
3 vols. Grey House Publishing, Millerton, NY. 8122 p.
Compiled from two respected food industry data-
bases, this directory provides comprehensive informa-
tion on more than 40,000 companies supplying the
U.S. food and beverage industry. Good for locating
equipment. Available on-line (by subscription), or
call ATTRA at 800-346-9140 for a specific resource.
Tatum, David. 2001. Starting a Greenhouse Business.
Mississippi State University Extension Service. 5 p.
http://msucares.com/pubs/publications/p1957.htm
Estimated investment cost per sq. ft. for turn-key
quonset-style greenhouse in Mississippi. Tips on retail
and wholesale marketing. Reprinted in American
Small Farm magazine, July 2002.
Tucker, Arthur O., and Thomas DeBaggio. 2000. The
Big Book of Herbs. Interweave Press, Loveland, CO.
688 p.
A comprehensive illustrated reference to herbs of fla-
vor and fragrance.
Periodicals
GMPro is a leading trade journal for the greenhouse
industry. It is designed for greenhouse managers.
Contact:
GMPro
P.O. Box 1868
Fort Worth, TX 76101
817-882-4120
Herbs: Organic Greenhouse Production
 817-882-4121 FAX
800-433-5612
www.GreenBeam.com
The Growing Edge is a bimonthly magazine that
focuses on hydroponics and high-tech gardening from
an ecological angle. The emphasis is on greenhouses,
hydroponics, artificial lighting, drip irrigation, and
other protected culture methods. Special issues have
featured articles on bioponics and organic soilless cul-
ture. Back issues are available. Contact:
The Growing Edge
New Moon Publishing
341 SW 2nd Street
Corvallis, OR 97333
800-888-6785
www.growingedge.com/
$26.95/year
Sample article: Creaser, Gordon. 2002. Antigua
Fresh hydroponics. The Growing Edge. July–August.
p. 45–47.
Growing for Market, a newsletter for small producers
of vegetables, herbs, and flowers, provides up-to-date
marketing information. Geared to small-scale opera-
tions and focused on sustainable production tech-
niques. Available for $27/year from:
Growing for Market
P.O. Box 3747
Lawrence, KS 66046
800-307-8949
www.growingformarket.com
Fruit & Veg Tech, an Elsevier Intn’l quarterly publi-
cation, provides details on what new technologies the
worldwide greenhouse industry is adopting. High-tech
greenhouse production in other countries is a major
source of competition for U.S. greenhouse growers. A
related publication is FlowerTech. See www.HortiWorld.
nl. Subscriptions are $54 U.S./yr. (4 issues); sub-
scribe through Web site with a credit card, or by mail.
HortScience is published seven times a year by the
American Society for Horticultural Science and is
available at any land-grant university library system.
Institutional/non-member subscriptions are $400/yr.
113 South West Street, Ste. 200
Alexandria, VA 22314-2851
703-836-4606
703-836-2024 FAX
ashs@ashs.org
www.attra.ncat.org
Sample article: Russo, V.M. 2005. Organic vegetable
transplant production. HortScience. Vol. 40, No. 3. p.
623–628.
Articles
Reilly, Richard T. 2005. State of the industry: The cli-
chés about things moving faster and companies being
affected by the global economy are certainly true for
greenhouse manufacturers. GMPro. June. p. 47–48.
Both, A.J. 2005. Agriculture management prac-
tices aim to help resolve legal conflicts [New Jersey].
GMPro. June. p. 43–44, 46.
Web sites
National Ag Risk Education Library
www.agrisk.umn.edu
National Organic Program
www.ams.usda.gov/nop
Organic Materials Research Institute
www.omri.org
Herb Growing and Marketing Network
www.herbnet.com
Missouri Alternatives Center (Click on H for herbs.)
http://agebb.missouri.edu/mac/links/index.htm
North Carolina State University herb factsheets
www.ces.ncsu.edu/hil/
Now has links to other state Extension herb publica-
tions.
Richters Herbs
www.richters.com
Uncommon herbs/seasoners
Adam, Katherine. 1995. Ajwain: A new spice for U.S.
growers. The Business of Herbs. September–October.
p. 40–41.
Faubel, Alfredo. 1990. Chocolate: Food of the gods.
Tropical Fruit News [RFCI, Florida]. February. p. 6–
7; 12, 14.
Kontaxis, Demetrios. 1997. Caper. Specialty and
Minor Crops Handbook. Small Farm Center, Univer-
sity of California, Davis, CA. 4 p.
Purseglove, J.W. et al. 1981. Spices. Longman, Lon-
don and New York. Vol. II. (c. 800 p.).
Ginger, turmeric, galangal, etc.
ATTRA Page 15
Reichel, Steffen. 1998. Vanilla planifolia Common
name: Bourbon vanilla. California Rare Fruit Grow-
ers, Inc. May–June. p. 17–20.
Salam, M. Abdul et al. 1991. Thirty-one tree species
support black pepper vines. Agroforestry Today. Octo-
ber–December. p. 16.
Singh, H.B. et al. 1974. Ginger (Zingiber officinale). p.
127–129. In: J. Leon. (ed.). FAO Handbook of Spices.
Rome, Italy.
Smoley, Daniel J. 2001. The saffron crocus as a crop.
Small Farm Today. [2 parts] March–April; May– June.
p. 54–58; 66–67.
Page 16 ATTRA
Souret, Frederic F., and Pamela J. Weathers. 2000.
The growth of saffron (Crocus sativus L.) in aeroponics
and hydroponics. Journal of Herbs, Spices, & Medici-
nal Plants. Vol. 7, No. 3. p. 25–35.
Spillane, Michael. 1997. Just my cup of tea. The
Growing EDGE. November–December. p. 41–47.
Vardin, Patrick. 2004. Organic chocolate. Organic
Matters. March–April. p. 27.
Waterman, Martin. 1992. Coffee, tea, or hot choco-
late: Hot drinks you can grow. The Growing EDGE.
Winter. p. 24–29, 55.
Reviewers: Al Kurki, Lance Gegner
Herbs: Organic Greenhouse Production
By Katherine L. Adam
NCAT Agriculture Specialist
©NCAT 2005
Paul Williams, Editor
Robyn Metzger, Production
This publication is available on the Web at:
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or
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